An easy Kashmiri recipe from ” Curry Easy” by Madhur Jaffrey
A mussel soup with saffron and wine which I found in ” The Little Book of Big Soups” by Lindsay Bareham. Serve with plenty of crusty bread to mop up the delicious liquor.
A recipe from Malaga , Spain which can be found in Elizabeth Luard’s ” The Flavours of Andalucia” .
A subtly scented rice served at weddings and special occasions in much of the Muslim world. The rice needs to be soaked for three hours before cooking but after this it is very quick to cook. This version is from ” Moro:the Cookbook” by Sam and Sam Clark.
An easy Moroccan recipe from Claudia Roden’s ” Arabesque”.
A luxury fish pie from Sybil Kapoor. The puff pastry can be replaced with some fluffy mashed potato if preferred.
A recipe from Sophie Grigson’s ” Eat your Greens” 1993. You can replace the chicken with 2 lbs stewing lamb if preferred.
This tagine with preserved lemon and olives is one of Morocco’s most well known dishes.
This is an easy dish to prepare which originates in Fes.
This paella recipe is from Ella Woodward who was inspired to make this by a dish she tried in Columbia. Its not a typical recipe as the spanish would never use coconut milk in paella! Ive reduced the spices a little. If you are not vegetarian you can add some prawns about 5 minutes before the end of cooking.
This seafood tagine is from Morocco and should be served with couscous.
A Spanish chicken recipe from ” The Flavours of Andalucia” by Elizabeth Luard 1991